Beef Stew Bread Bowl Recipe

1. Coat beef cubes in flour, salt, and pepper.
2. In a large pot, heat vegetable oil over medium-high heat. Brown the floured beef cubes in batches, then remove them from the pot and set aside.
3. In the same pot, add chopped onions and minced garlic. Sauté until onions are translucent.
4. Return the browned beef cubes to the pot. Add sliced carrots, diced potatoes, chopped celery, diced tomatoes (with their juices), beef broth, Worcestershire sauce, dried thyme, dried rosemary, and the bay leaf.
5. Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the beef is tender.
6. In the last 10 minutes of cooking, add the frozen peas to the stew.
7. While the stew is simmering, prepare the bread bowls. Cut the tops off the round bread loaves and hollow out the insides, leaving about a 1/2-inch shell. Optionally, toast the bread bowls in a 350°F oven for 5 minutes.
8. Once the stew is ready, ladle it into the hollowed-out bread bowls.
9. Optionally, brush the tops of the bread bowls with butter for added flavor and shine.
10. Garnish each bread bowl of stew with parsley, and serve hot.

Enjoy your delicious and hearty beef stew served in edible bread bowls for a cozy and comforting meal!